Blueberry Granita Sparkling with Shimmer & Blueberry PopaBalls

Makes 1


For the granita

  • 400g blueberries
  • 125g sugar
  • 200ml water
  • 1 tbsp lemon juice

To serve


  1. Place the blueberries and sugar into a food processor and blend until smooth. Place a fine sieve over a bowl and press the mixture through. Discard any seeds.
  2. Add the water and lemon juice, pour into an ice cream machine and churn until frozen. Transfer to a suitable container and freeze until required.
  3. Remove from the freezer 10-15 minutes before serving and scrape with a fork to separate the ice crystals. Spoon into chilled glasses, top with a few PopaBall Blueberry Bubbles and sprinkle over a little Shimmer to serve.